Overnight Gluten-Free Belgian Waffles

Waffles with Syrup
Getty Images // Angela Bax
  • 15 mins
  • Prep: 10 mins,
  • Cook: 5 mins
  • Yield: 6-8 waffles
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Have you ever dreamed of waking up in the morning to a stack of golden, fluffy light waffles? Make that dream a reality with this super easy gluten-free make-ahead waffle recipe. Wake up in the morning to delicious waffles without nearly as much work to prepare.

These make-ahead yeasted Gluten-Free Belgian Waffles are extremely easy to make and extraordinarily light and crisp.

The batter is prepared the night before, so all you need to do in the morning is heat the griddle and cook until golden and crispy.

Keep a batch of the batter in the refrigerator for a fast, delicious waffle anytime you have a craving. 

Top these gluten-free waffles with fresh fruit or homemade blueberry sauce. For an extra indulgent treat, drizzle with melted dark chocolate and cool whipped cream. 

What You'll Need

  • 2 1/4 cups milk or your favorite milk substitute
  • 1 package dry yeast granules
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup butter (1 stick)
  • 2 cups Gluten-Free Pantry "Favorite Sandwich Bread Mix" OR your favorite all purpose gluten-free flour mix
  • 2 eggs, beaten
  • 1/4 teaspoon baking soda
  • 2 teaspoons gluten-free vanilla extract

How to Make It

  1. Warm milk and butter in a medium saucepan over low heat just until the butter melts.
  2. When milk and butter are lukewarm (105°), add dry yeast and sugar to the milk and let sit until the yeast is bubbly, about 5 minutes.
  3. Pour the liquid into a large container with a tight fitting lid (I use a 1 gallon pitcher).
  4. Add the salt and gluten-free flour mix. Stir with a whisk until the batter is smooth.
  5. Cover tightly and keep at room temperature overnight (don't refrigerate).
  1. When you are ready to cook the waffles, preheat waffle griddle, stir in the beaten eggs, baking soda and vanilla.
  2. Pour about 1/2 cup of the batter on the griddle (or enough to cover the surface) and bake until golden.
  3. Store unused batter in the refrigerator for up to 3 days.

Tips:

If batter runs over in the griddle, add a small amount of gluten-free flour mix to thicken the batter (1 tablespoons at a time).

This recipe can be made using a homemade gluten-free flour mix. Add 1 teaspoon xanthan gum to the batter if you use a homemade mix.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Edited by Stephanie Kirkos, July 2016